Scallywag Czech Dark Lager
Brewed: 9/16/2018 Kegged: 9/30/2018
An interesting addition to the 2015 BJCP Guidelines is the Czech Lager Category (category 3).
The 2008 Guidelines had a Bohemian Pilsener in Category 2 — Pilsner. My Ello Poppet Czech Pilsner was in that category. Now, the Czech Lager Category has Czech Pale Lager, which basically corresponds with the Bohemian Pilsener. But now, there are also Czech Premium Pale Lager, Czech Amber Lager, and Czech Dark Lager styles.
I am a big fan of the Bohemian or Czech Pils style beers. I thought I should brew a darker lager in this category as well.
Basically, I started with the My Ello Poppet Czech Pilsner recipe that I've made a few times and added darker malts to bring the color up. I also adjusted the hops. The resulting recipe doesn't really resemble Ello Poppet at all.
It should be rich, dark, and hoppy. It isn't real high in alcohol, and it is lager-clean so it should be very easy drinking. The bitterness ratio is fairly low despite the hoppiness.
I think this will be a great beer to drink over the winter months.
| Scallywag Czech Dark Lager --- Batch 1 |
| Style | Czech Dark Lager | Batch Size | 6.50 gal | |||
| Type | All Grain | Boil Size | 8.37 gal | |||
| Brewhouse Efficiency | 70.00 | Boil Time | 60 minutes |
Recipe Characteristics
| Recipe Gravity | 1.050 SG | Estimated FG | 1.012 SG | ||||
| Recipe Bitterness | 25.1 IBUs (Rager) | Alcohol by Volume | 4.9 % | ||||
| BU : GU | 0.507 | ||||||
| Recipe Color | 22.5 SRM |
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| Measured OG: | 1.050 | Measured FG: | 1.013 | ||||
| ADF: | 74 | Measured ABV: | 4.9 |
Ingredients
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 4.00 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 1 | - |
| 9 lbs | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 2 | 70.2 % |
| 2 lbs 4.0 oz | Munich Malt - 30L (30.0 SRM) | Grain | 3 | 17.6 % |
| 1 lbs | Victory Malt (25.0 SRM) | Grain | 4 | 7.8 % |
| 9.0 oz | Blackprinz (500.0 SRM) | Grain | 5 | 4.4 % |
| 0.250 oz | Columbus (Tomahawk) [14.90 %] - Boil 60.0 min | Hop | 6 | 12.2 IBUs |
| 1.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 7 | - |
| 1.00 tsp | Yeast Nutrient (Boil 10.0 mins) | Other | 8 | - |
| 2.000 oz | Saaz [3.00 %] - Boil 5.0 min | Hop | 9 | 3.3 IBUs |
| 2.000 oz | Tettnang [3.50 %] - Boil 5.0 min | Hop | 10 | 3.8 IBUs |
| 1.000 oz | Hallertauer [3.50 %] - Boil 5.0 min | Hop | 11 | 1.9 IBUs |
| 1.000 oz | Perle [7.10 %] - Boil 5.0 min | Hop | 12 | 3.9 IBUs |
| 2.0 pkg | SafLager West European Lager (DCL/Fermentis #S-23) [23.66 ml] | Yeast | 13 | - |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 16.02 qt of water at 163.7 F | 152.0 F | 60 min |
Batch sparge with 2 steps
(1.72gal, 4.19gal) of 168.0 F water
4g gypsum in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=59,Mg=8,Na=21,SO4=116,Cl=23,HCO3=104
Hydrate yeast.
Brew with single infusion mash. Add finishing hops in hop sacks and leave them in for wort cooling.
Cool as close to 50 degrees as possible, using ice bath around fermentor if necessary.
Ferment for 2 weeks at as close to 55 degrees as possible.
Carb in keg.
Brewing Record
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| Pre-boil OG | (1.044 SG) | Pre-boil Vol | (8.37 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
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